1. In large bowl, combine whole-wheat flour, baking powder and sugar substitute. In another bowl, whisk together buttermilk, liquid egg, canola oil and vanilla. Pour buttermilk mixture over flour mixture and whisk until smooth.
2. Heat non-stick griddle or large non-stick skillet over medium heat. Ladle batter onto pan. Cook for about 2 minutes or until bubbles appear on top. Using spatula, flip pancake and cook for another minute or until golden. Repeat for remaining batter.